The Bioactive Potential of Algae and Their Health-Promoting Properties in the Context of the Impact on Human Health and Potential Applications in Food Technology: A Comprehensive Review
- 1Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland
Abstract
Algae are a promising source of biologically active compounds with potential significance for human health and modern food technology. Their diverse chemical composition includes, among other things, proteins and peptides, polyunsaturated fatty acids, polysaccharides, carotenoids, chlorophylls, polyphenols, vitamins, and minerals. The aim of this review is to provide a comprehensive characterization of the bioactive potential of algae and to analyze their health-promoting properties and potential applications in the production of functional foods. Particular attention was paid to compounds that have been shown in studies to exhibit antioxidant, anti-inflammatory, and antihypertensive effects, as well as those that potentially support normal glucose metabolism and have anticancer properties. The importance of selected algal components in protecting cells from oxidative stress and modulating metabolic processes was also discussed. From a food technology perspective, the possibilities for using algal biomass and components isolated from it as functional additives, natural colorants, texturizers, and sources of nutrients were presented. The potential of algae as an alternative source of protein and lipids in response to the growing demand for sustainable food raw materials was also considered. At the same time, limitations related to the bioavailability of bioactive compounds, variability in chemical composition, the presence of potential contaminants, and the need to standardize methods were highlighted. An analysis of the available data indicates that algae may be a valuable raw material for the development of functional foods; however, fully realizing their potential requires further in vivo studies and clinical trials to confirm their efficacy and safety.
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BibTeX
@article{purkiewicz2026bioactive,
title = {{The Bioactive Potential of Algae and Their Health-Promoting Properties in the Context of the Impact on Human Health and Potential Applications in Food Technology: A Comprehensive Review}},
author = {Aleksandra Purkiewicz and Renata Pietrzak-Fiećko},
journal = {Nutrients},
year = {2026},
month = nov,
doi = {10.3390/nu18213714},
url = {https://www.mdpi.com/2072-6643/18/21/3714},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - The Bioactive Potential of Algae and Their Health-Promoting Properties in the Context of the Impact on Human Health and Potential Applications in Food Technology: A Comprehensive Review
AU - Aleksandra Purkiewicz
AU - Renata Pietrzak-Fiećko
PY - 2026
DA - 2026/11/09
JO - Nutrients
DO - 10.3390/nu18213714
UR - https://www.mdpi.com/2072-6643/18/21/3714
AB - Algae are a promising source of biologically active compounds with potential significance for human health and modern food technology. Their diverse chemical composition includes, among other things, proteins and peptides, polyunsaturated fatty acids, polysaccharides, carotenoids, chlorophylls, polyphenols, vitamins, and minerals. The aim of this review is to provide a comprehensive characterization of the bioactive potential of algae and to analyze their health-promoting properties and potential applications in the production of functional foods. Particular attention was paid to compounds that have been shown in studies to exhibit antioxidant, anti-inflammatory, and antihypertensive effects, as well as those that potentially support normal glucose metabolism and have anticancer properties. The importance of selected algal components in protecting cells from oxidative stress and modulating metabolic processes was also discussed. From a food technology perspective, the possibilities for using algal biomass and components isolated from it as functional additives, natural colorants, texturizers, and sources of nutrients were presented. The potential of algae as an alternative source of protein and lipids in response to the growing demand for sustainable food raw materials was also considered. At the same time, limitations related to the bioavailability of bioactive compounds, variability in chemical composition, the presence of potential contaminants, and the need to standardize methods were highlighted. An analysis of the available data indicates that algae may be a valuable raw material for the development of functional foods; however, fully realizing their potential requires further in vivo studies and clinical trials to confirm their efficacy and safety.
SN - 2072-6643
ER -